Italian Chicken
Italian Chicken
Ingredients
- 4 boneless skinless chicken breasts (6 oz each)
- 4 tablespoons olive oil (divided)
- 1 teaspoon Dijon mustard
- 0.7 ounces Italian dressing mix (1 envelope, divided )
- 1 tablespoon red wine vinegar
- 1 pound baby potatoes
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 ½ tablespoons grated Parmesan cheese
- 1 zucchini sliced in half moons
- 2 cups cherry tomatoes
- 1 red bell pepper diced
- 8 cloves garlic whole
Instructions
- 1
Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- 2
In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and Dijon mustard. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.
- 3
Cut potatoes in half. Toss with 1 tablespoon olive oil, grated Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.
- 4
Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red bell pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.
- 5
Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.
- 6
Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.
- 7
Rest the chicken for 5 minutes before slicing.
Nutrition
Per serving (based on 4 servings)
